Someone passed along this great technique, which I now share with you:
Get some quart-size freezer bags, with the press-to-seal tops. Boil a pot of water large enough to hold one bag per person in your group. Have everyone label a bag. Break 2 eggs (or 3, I supppose) into each bag, seal, and shake to break up the yolk. Open and toss in favorite ingredients—diced ham, bits of tomato, shredded cheese, mushrooms, whatever. Seal (try to keep most of the excess air out), shake again, then put all of them into the pot. Boil for 13 minutes. Remove from water, open, gently shake omelette onto waiting plate.
It comes out in one piece, believe it or not. It’s moist, never dry. All omelettes are ready at the same time (great for large groups). Cleanup is a cinch.